WESTON - Craft beer lovers rejoice. There will soon be a new place to get a pint of your favorite brew, or maybe one you've never heard of before.

Tine & Cellar, a new pub and restaurant coming to Weston, will boast one of the largest beer offerings in central Wisconsin with 100 taps. And owner Mike Masgay doesn't plan on stopping there. The restaurant will also offer a rotating craft cocktail menu and bring European food to the table.

The restaurant will be located to the north of the Weston Marketplace plaza, which houses Dunkin Donuts and Family Dollar. Construction is slated to start in April, depending on the weather, and Masgay hopes to be open by the end of the year.

This isn't Masgay's first time with a restaurant in central Wisconsin.

He got his start in the food industry in Door County, where he said he spent a lot of time as a child and young adult. Then he found his way to Wausau, helping to open Mickey's Pool Hall, now known as Sconni's Alehouse & Eatery at 1239 Schofield Ave. In Plover, he opened Mikey's Bar and Grill, 3018 Village Park Dr., and in 2016 he opened A-Soshel, 3056 Village Park Dr. in Plover, which has a similarly massive slate of brews.

Tine & Cellar won't be exactly like any of those places, though. It's going to be a two-level restaurant, with lots of windows, a large patio and ample seating for over 250 people. Masgay says it will still be a friendly space to gather with friends or grab a beer after work.

"It's more of a social environment, where people can get to know others," Masgay said.

The restaurant will do lunch and dinner every day, with a full brunch menu on Saturday and Sunday.

As for the beer selection, the restaurant will be using a tap system that's rare in the region — Masgay said the only other is at Mikey's in Plover — which will retain the carbon dioxide levels in the beer, and won't transfer flavors of past beers in the tap lines. The system will keep the beer tasting like it was just put into the keg, Masgay said.

The restaurant will also feature a cellar, not just to store wine, but to age and condition beer too.

"That's something that I think people in the craft beer world will really appreciate, and something really different," Masgay said.

All of the staff will be required to complete training, too, that will help them identify the right beer for everyone's palette, maybe even those who think they don't like beer, he said.

Masgay is looking forward to getting back into the greater Wausau area again because of the growth in the food industry and the creativity.

"Wausau's not so small anymore," he said. "There are a lot of great restaurants, but the type of facility we're putting together — there are only a handful of places operating in that category."